Recipe // Caprese Chicken Salad

Salad-4To attempt to win our monthly DietBet, I’ve been frequently turning to this Caprese Chicken Salad, which coincidentally resembles my favorite easy appetizer, to keep me full, satisfied, and healthy.

CapreseChickenSaladCaprese Chicken Salad:

romaine lettuce
avocado, diced
chicken, diced
cherry tomatoes, halved
mozzarella balls, halved
basil, torn in half
balsamic vinaigrette dressing

Simply add halved cherry tomatoes, mozzarella, avocado, basil, and chicken to a bed of leafy greens, drizzle with balsamic vinaigrette dressing and devour.


Recipe // Healthy Turkey Chili

HealthyTurkeyChiliSeattle is apparently experiencing their coldest weather in fifteen years….and it is a high of 33 here. As a Midwest girl, I am experiencing the mildest winter in my twenty-eight years while also getting in some good chuckles listening to these Seattleites complain about the freezing cold weather and gasp the thought of actually getting snow. Don’t get me wrong, I do NOT for one second miss the bone chilling wind of Chicago or romping through knee-high piles of snow on the way to work, I just hope and pray that I never lose my ingrained Midwest winter coat and forever think 33 is warm for December. Regardless, I will take any excuse to warm up with a hot pot of chili.

TurkeyChili-4Healthy Turkey Chili (via):

1 lb ground turkey
1 bell pepper – red, yellow, green, or orange (or half of each)2 stalks celery, chopped
1 sweet onion, chopped
1 clove garlic, chopped
1/2 cup organic vegetable broth
28 oz can fire roasted tomatoes
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1 tbsp chopped fresh parsley
cheddar cheese, shredded
fresh parsley

In a large pot, cook the ground turkey on medium heat until no longer pink, drain off fat, and return to the pan. Add in bell peppers, celery, onion, and garlic. Cook on medium until vegetables are soft (about 4-5 minutes). Add remaining ingredients, stir well, bring to a boil for 5 minutes. Reduce heat to medium low and cover for 25 minutes. Remove cover and cook an additional 20 minutes until thickened. Top with cheese and garnish (optional).

Summer Salad

As you saw in this post, Megan and Justin are back!! While I have enjoyed the time I’ve spent sharing my cooking and baking (attempts) with you, I’m excited to hand the torch back to my bestie and see what she has up her sleeve. What sort of recipes did she pick up around the world?

As I prepare to sign off from a blogger role (Ahem Meg, I will serve as a taste tester anytime…) I thought it would be fun to go back in time looking at my 5 fave recipes from the last seven months:

  1. BBQ Chicken Pizza
  2. Zucchini Black Bean + Rice Skillet
  3. Funfetti Whoopie Pies
  4. Tomato Tortellini Soup
  5. Homemade Skinny Vanilla Mocha Frappe

And … now I’m hungry.

Lastly, as my final farewell, I’ll leave you with a colorful, flavorful lunch or dinner-worthy salad fit for the amazing weather we are finally experiencing in Chicago. And if you want to talk ease, this recipe has three simple steps:



Original recipe: Proud Italian Cook, listed below is my recipe based off her post


  • Lettuce (romaine, spinach, etc)
  • Cherry tomatoes
  • Zucchini, ribbons
  • Squash, ribbons
  • Red bell pepper, chopped
  • Orange bell pepper, chopped
  • Onion, chopped
  • Frozen peas
  • Frozen corn
  • Goat cheese, to taste
  • Light vinaigrette dressing

**Add any other vegetables you would like!


  1. Combine all ingredients, adding as many vegetables as you would like. Load ’em up!!
  2. Toss in a light vinaigrette dressing.
  3. Enjoy!

Thank you for allowing me to post over the last seven months. I hope you’ve enjoyed the time we’ve shared. I love you all. Bon appétit!

Skinny Vanilla Mocha Frappe

I received a Magic Bullet this past Christmas. My original intention with it was breakfast smoothies, very simple. I never realized the wonders that the Magic Bullet would bring into my life! It comes with a little book of recipes – salsa, hummus, baby food, scrambled eggs, soups galore, mashed potatoes, mac and cheese … this list could go on and on. This past Sunday I wasn’t ready to move into the food category, but I thought it was the perfect day to test the waters with a recipe I found (where else?) on Pinterest. It’s basically a homemade version of my beloved Starbucks® Mocha Frappuccino® Light. Brilliant! It was a great afternoon treat: delicious, refreshing and relatively easy to make. I think it will be my go to treat this summer, making the coffee pre-beach and enjoying the frappe post-beach. Enjoy!!

Skinny Vanilla Mocha Frappe


Original recipe: Peanut Butter & Peppers


  • 1 heaping teaspoon instant coffee – I used regular coffee, see Notes below
  • 1 1/2 cups water
  • 1/2 cup skim milk
  • 3 tsp vanilla extract
  • 1 tsp unsweetened cocoa powder
  • 1 packet stevia or 1 tbsp. sugar (to taste)


  1. In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for approximately 4 hours or overnight.
  2. Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.


  • You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it’s 1 1/2 cups.
  • If coffee is to frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.

Calories: 43.3, Fat: 0, Sodium: 65, Carbs: 7, Sugar: 6, Protein: 4.2

What’s your favorite afternoon snack? 

Soy & Garlic Chicken Marinade

Happy Wednesday y’all! Anyone else get soaked going to work today? You have to love those April showers…

As I’ve mentioned, with a busy, on-the-go life I need quick and easy recipes. This recipe DEFINITELY falls in the category: marinated chicken. By pairing it with brown rice and mixed vegetables it results in a healthy, well-balanced meal that kept me and my roommate full!

Soy & Garlic Chicken Marinade


Original Recipe: AllRecipes


  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 4 skinless, boneless chicken breasts


  1. In a large, non-porous bowl (or I used a zip-lock bag) combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
  2. Pre-heat oven to 350 degrees.
  3. Bake chicken for approximately 30 minutes. Remove from oven and cover with foil for 10 minutes.
  4. Discard any remaining marinade.
  5. Enjoy!

I looked up a ton of recipes before I settled on this one. I think I may be on a “marinade kick” so I’m open to any ideas. What’s your favorite marinade recipe?